Gulyás Leves (Goulash Soup)

This was my first blog post in February 2015. "Having once fantasized about opening a soup bar, no surprise that my first blog post is about soup. Many English speakers call this goulash, but Gulyás (gooey-awsh) is the Hungarian word for this soup that sometimes ends up being a stew. " [Read More]

Trim the silver skin if using pork tenderloin. Cut the meat into 1/2" chunks. Return pot to heat and add all this. * adding 1-2 tsp of chicken bouillon mix pumps up the flavor. Season to taste – may need less salt if using some bouillon mix. Bring to boil, reduce heat, cover and simmer for 30 minutes.

250 g potatoes (in small 1/2" cubes; I use Yukon Gold)

carrots [optional - 1 or 2, chopped into 1/2" pieces]

celery [optional - 1 stalk, chopped].

Add potatoes (and any other veg you plan to add) and simmer until tender. This shouldn't take too long (10-15 minutes) since the potatoes have been cut into small cubes.

Re carrots and celery - sometimes I do one, both or none. If using either/both good idea to add about 5-10 minutes before potatoes since they will need longer to cook.

Thickener: mix 3 TB flour with a little water; keep adding water until it is more like a slurry that will blend easily when added to soup Stir into soup, bring back to simmer and serve. This stores well for a few days - if it lasts that long. Some water or broth can be added if it becomes too thick after being refrigerated.

This is always served with a dollop of sour cream, and a sprinkle of chopped parsley can be added as a garnish. Finally - some say its not Gulyás without little dumplings.

Notes and Tips...

Onions - don't skimp on the onions - they add flavour; chop finely or whiz in food processor, but do not turn it to pulp. These days I do a more coarse chop – rustic style. Don't rush the sauté stage - the onions become sweeter as they become soft and translucent - if they start to burn they can be rescued by adding a bit of water; don't add water right at the beginning because the onions will be steamed instead, sacrificing flavour; the chef source said that for a stew he uses the same amount of onions as meat.

Lard - its use is traditional and it seems to be having a comeback. This can be found at a delicatessen. Lac Brome duck fat now seems easy to find.

Paprika - most people will use "sweet" Hungarian paprika - this means it is not hot/spicy. Some Delis now sell paprika cream in a tube - "csemege" is sweet; "csipos" is hot

Vinegar - in the original recipe this would have been ordinary vinegar. Since then I have worked with chefs who insist that kind of vinegar should be reserved for cleaning windows. It does work in the recipe, but another mild white vinegar such as champagne vinegar could be used.

Meat - I always use pork tenderloin, but other cuts of stewing pork or beef work. I am not that precise re the amount of meat - the recipe works even better with a bit more meat - add a bit more water if necessary - or decide to call it a stew.